Vicilin-class globulins and their degradation during cocoa fermentation-Reference-Cited by-同舟云学术

Vicilin-class globulins and their degradation during cocoa fermentation

Published:1997-05 Issue:1 Volume:59 Page:1-5
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Amin I.,Jinap S.,Jamilah B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Acidification, proteolysis and flavour potential in fermenting cocoa beans;Biehl;J. Sci. Food Agric.,1985

2. Biochemical approach to raw cocoa quality improvement: Comparison of seed proteins and proteases in their ability to produce cocoa aroma precursors;Biehl,1994

3. Vacuolar (storage) protein of cocoa seeds and their degradation during germination and fermentation;Biehl;J. Sci. Food Agric.,1982

4. Cloning and sequencing of a gene encoding a 21 kDa trypsin inhibitor from Theobroma cacao L.;Dodo;Cafe Cocoa,1994

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